"Food for me was a connecting link to my grandmother, to my childhood, to my past. And what I found out is that for everybody, food is a connector to their roots, to their past in different ways. It gives you security; it gives you a profile of who you are, where you come from." - Lidia Matticchio Bastianich

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Friday, March 21, 2014

Not sure if Doodh paak is to be labeled as a South Canara food or Gujarati food? Of course, my Konkani relatives call it just "Doodh Paak" and Gujarati relatives add a prefix of "Kesariyo" (Saffron added).

Method
1. Rinse & drain basmati rice. Spread on a kitchen towel or muslin cloth and let it air dry.
2. Put milk to boil. Keep a ladle and keep stirring every once in a while.
3. When milk comes to boil, switch the gas to low.
4. Take a spoonful of hot milk and add saffron threads in a small ramekin. Set aside.
5. Add a spoonful of ghee/clarified butter and apply to now dried basmati grains.
6. Pour ghee applied basmati to the milk.
7. Keep stirring and let the rice cook.
8. Add sugar. Stir well.
9. Add saffron milk mixture, cardamom powder and almond slivers.
10. Let it simmer for about 10 minutes.